medtran49
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I may need to buy a sous vide just for eggs!
I'll let you know how it goes. I made a mistake, it's 60 C or 140 F. We're having corned beef hash this week and Craig will want eggs.
Recipe How to boil an egg in the microwave
- Thread starter Morning Glory
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I'll let you know how it goes. I made a mistake, it's 60 C or 140 F. We're having corned beef hash this week and Craig will want eggs.
Mountain Cat
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I will give it a try, but I must admit the foil bit gives me a bit of "sparky" concern. I once put a plate in the microwave where most of the gold leaf had long been dishwashered away, and that certainly sparked enough that I turned the unit OFF very quickly.
Mine were from the fridge, graded large in size. I placed the mug about halfway between the edge and the center of the plate.
I think my microwave is on the higher end of home power, though it's also 10 years old. It generally heats things faster than whatever a recipe says.
One thing I noted is that the water was well beyond a rapid/rolling boil after just two minutes. It was violently coming out of the top, not quite a geyser, but more like a pan of milk that boils over. Does yours boil a little, a lot, not at all, or like crazy?
One thing I can say...my microwave is sparkling clean now.
There were no sparks, but you have to make sure the egg is completely submerged. I've also made tea with a teabag in water in the microwave in a pinch, using Lipton teabags, at work. Those bags have a metal staple in them. I've done that dozens, if not hundreds, of times over the year. As long as it's in the water completely, it's fine.
morning glory - how tightly do you wrap your eggs? Are they wrapped tight, like a Cadbury egg, or kind of loose and open?
I'll probably try it again, but if I'm going to use this as a replacement to the stovetop, I'll need to get them to cook more evenly and I'll need to be able to do two at a time in the same container.
Very tight and in quite a generous wrapping.
I am not sure how two at a time works. I've only done one in a mug which seems to keep the egg submerged. Maybe you could do two at once in two separate mugs. I'll try it tomorrow. I haven't had the 'boiling over' issue so perhaps your oven is different. I'm more worried by your uneven cooking. This has never happened to me and (if you know the science of microwave cooking) it shouldn't really.
rascal
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If you read the top post in the thread it explains....
My soft-boiled egg was so off, I feel the need to post that my hard-boiled eggs (done on the stovetop) are a-ok:
rascal
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I've been away working and missed so much, I know I can go back and search, but I really can't be arsed. I thought 6 words might help? No drama, I'll survive,lol.
Russ
You didn't need to go back and search. I put a link in my post which you can click on. Here it is again - just click. When something appears in green its a direct link. Click on the words below:
top post in the thread
rascal
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Thanks, the thought of foil scares me, last time I heated something up it was on a plate with gold on it, it sparked like hell. Don't know if I want to risk it again. I guess I'm just lazy and won't try this method. From memory (havnt made eggs n soldiers in years) I boil with eggs in pot and time from boil 4 and 1/2 mins. As I say I havnt done them for a long time.
Russ
rascal
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Lol, the other thing is when I do eggs n soldiers I normally have three eggs, after all it's a meal to me, with three pieces of toast. Now compound those timings and multiple cooking just confuses me. There will be a formula somewhere????I promise the foil doesn't spark. Its under the water and its fine.
I'll just wing it next time, go from memory. We'll see??? Thanks for replying, appreciate it.
Russ
TastyReuben:
I microwaved two very large eggs in a wide jug - wrapped them together in foil and weighted the top with a small dish. 4 and a half minutes. That is the same time I take to cook 1 very large egg. They were done just right for my taste.
I microwaved two very large eggs in a wide jug - wrapped them together in foil and weighted the top with a small dish. 4 and a half minutes. That is the same time I take to cook 1 very large egg. They were done just right for my taste.
I'll be trying it again soon, and I appreciate you doing two eggs.
One other thing that happened, and I was using filtered water, so I don't know what the exact cause is, but I happened to do mine in a big translucent green mug (with a British flag etched on the outside, for extra good juju
- it fairly ruined the mug, as now it's coated in this kind of white powdery residue that appears like it's bonded to the glass! I've hand-washed it twice and ran it through the dishwasher once and it looks great while it's wet, but as soon as it dries, it returns. You can also see the lines of where the water boiled over and down the outside.I'll have to pitch the mug, because every time I use it now, I think of Smoky Robinson singing "Tracks Of My Tears!"
One other thing that happened, and I was using filtered water, so I don't know what the exact cause is, but I happened to do mine in a big translucent green mug (with a British flag etched on the outside, for extra good juju
Oh my gosh! I can't imagine what happened there - sorry. Best to use an old mug or a pyrex bowl. I'm wondering if we really beed to use foil if the eggs are weighted down and submerged.